#AMAtriciana Campaign to Help Collect Funds for People Affected by Earthquake in Central Italy

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Last August 24, 2016, a powerful 6.2 magnitude earthquake hit Central Italy destroying countless properties and killing a number of people. One of the areas greatly affected by the earthquake is Amatrice with around 193 people confirmed dead. The death toll is expected to rise as rescuers reach the remote areas. The scenic Town of Amatrice is a very popular destination for people trying to escape the summer heat due to its geographical location. Amatrice is also the birthplace of the spaghetti Amatriciana - a culinary delight well known for its tomato-based pasta sauce that includes pork jowl or cheek, olive oil, white wine, chili and an Italian cheese made from ewes' milk called pecorino cheese. The town of Amatrice holds an annual festival in honor of the traditional all'amatriciana spaghetti that attracts quite a number of people.
#AMAtriciana is an initiative launched by chefs in Italy and abroad to help collect funds needed for the areas of central Italy devastated by the recent powerful earthquake. Through their signature “spaghetti amatriciana”, the dish that has become the symbol of the Town of Amatrice, they are asking restaurateurs throughout the world to participate in person and help those who are in real need.
For every plate of “spaghetti amatriciana “ ordered in participating restaurants, 2 euros will be donated to the Italian Red Cross: one by the restaurateur and one by the customer.
Are you a RESTAURATEUR and want to participate? Here's how.
- Print the poster available at this link and display it in your restaurant

- Inform your customers, being as clear as possible about how donations will be handled and used.
- Collect all proceeds and make a credit transfer (or more than one transfer) using the IBAN of the Italian Red Cross indicated on the poster.
- IBAN: IT38R0760103000000000900050
BIC/SWIFT: PPIITRRXXX
for donatios: Associazione Italiana della Croce Rossa
- IBAN: IT40F0623003204000030631681
BIC/SWIFT: CRPPIT2P086
Beneficiariy: Associazione Italiana della Croce Rossa
Payment description: "Terremoto Centro Italia - amatriciana"
A map of participating restaurants is being prepared: http://bit.ly/2bM1Nqs
If you would like your restaurant to be included, send them a private message with the following details:
- Name of restaurant
- Address
- City/Town
- Region/State
- Photo of poster displayed in your restaurant as proof of participation



Here is the link to their facebook page - https://www.facebook.com/AMAtricianaAiuti/
Please note that this page is run by volunteers, and that will they will try to answer everyone.


This kind of initiative shows how food can be used to help people in need.

Jollibee Opens its First Store in Chicago, Illinois

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Jollibee, the popular Filipino fast food outlet with about 750 stores in the Philippines as well as 80 stores internationally,  opened its first store in Skokie, Chicago, Illinois area in the United States.  The event was featured in the popular morning talk show of WCIU-TV 26 Chicago, You and Me.  Check out this clip!


video

The very first Jollibee outlet in the United States was opened in 1998 and is located in Daly City, California.  In total, Jollibee now has 33 stores in the United States with stores located in the following areas: 

California Area - 10 stores
Northern California 
  • Concord 
  • Daly City 
  • The Great Mall in Milipitas
  • 2 stores in Sacramento
  • San Bruno
  • San Jose
  • Stockton
  • Union City
  • Vallejo
Southern California - 12 stores
  • Amar
  • Anaheim
  • Beverly
  • Carson
  • Cerritos
  • Chino
  • Eagle Rock
  • Panorama
  • Rancho Cucamonga
  • Chula Vista
  • National City
  • Irvine    
Nevada - 2 stores
  • Maryland, Las Vegas
  • Village Square, Las Vegas  
Texas
  • Houston
Washington
  • South Center Mall , Tukwila
New York
  • Queens, New York 
New Jersey 
  • Danforth Avenue, in Jersey City  
Virginia 
  • South Plaza Drive, Virginia Beach
Hawaii - 4 stores
  • Ala Moana
  • Waipahu
  • Kalihi
  • Seafood City, Waipahu
Jollibee also has international stores located in Vietnam - 32 stores, Brunei - 11 stores, Jeddah - 7 stores and a store each in Qatar, Hong Kong, and Kuwait.

From its humble beginnings as an Ice Cream Parlor founded by Tony Tan and his family, Jollibee has grown to be an emerging global brand as a fastfood chain. It maintains a family-oriented approach in managing its personnel while focusing on traditional family values in marketing and promoting its brand. No wonder then that Jollibee is the first choice of Filipino families here and abroad. 

Jollibee Favorites:




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Knorr Sinigang Recipes

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Our family loves eating Sinigang. For most part of our lives, we have cooked it the traditional way. It is a good thing that my wife was invited to the 3rd Knorr Sarap ng #LutongNanay Event together with other mommy bloggers last August 12, 2016 held at The Cookery Place,BGC. 



She brought home four exciting Sinigang recipes which we are sharing here:



Knorr Sizzling Sinigang Recipe

INGREDIENTS:
  • 500 grams Beef Short ribs
  • 10 shallots or baby red onions
  • 12-15 cherry tomatoes
  • 6 cloves of garlic, unpeeled
  • 2 tsp oil
  • 2 tbsp butter
  • 5 cups water
  • 2 strings French beans
  • 2 Knorr Beef Cubes
  • 1 ½ tbsp Knorr Sinigang Mix (add more if preferred)
  • 2 tsp soy sauce
  • 1 ½ tsp patis 
  • 2 tsp Knorr Liquid Seasoning
  • 2 tbsp chopped garlic
  • Roux: 3 tbsp butter + 3 tbsp flour


PROCEDURE:

1.Sear the short ribs in oil and butter until brown. Transfer the beef in a pressure cooker and add water only to cover the meat. Cook for 45 minutes or until meat is tender.

2.Remove meat and liquid from pressure cooker.

3.In a pot, add 6 cups of liquid from pressure cooker and combine with Knorr Sinigang Mix and Beef Cubes. Bring the mixture to a boil then simmer. Season with patis and soy sauce. Adjust seasoning to taste.

4.While sinigang broth is simmering, prepare the entire garnish. Deep fry shallots (unpeeled) and the garlic cloves (unpeeled) until crisp. Set aside.

5.Fry tomatoes until skin cracks. Set aside

6.Fry the chopped garlic until golden brown. Strain and set aside.

7.Sauté the French beans for a few minutes. Set aside.

8.Prepare the roux- in a skillet, add butter, when melted, add the flour. Cook for 1 minute.

9.Use the roux to thicken the sinigang broth. Add the roux at a time to the broth while mixing with a whisk.

10.Start plating. Add the beef, beans, tomatoes, garlic and shallots on your serving sizzling plate.

11.Pour the sinigang broth on top of the plated dish top with garlic chips. Best served with cooked rice.



Knorr Surf and Turf Sinigang Recipe

INGREDIENTS:
  • 1 L rice washing
  • 2 pcs onions, quartered
  • 2 pcs tomatoes, quartered
  • 2 pcs gabi, quartered
  • 1 pc green chili (sili pansigang)
  • 1⁄4 kg shrimp, trimmed
  • 1⁄4 kg Maya-maya, cut into serving pcs.
  • 1 pack Knorr Sinigang sa Sampalok Original 20g
  • 1⁄4 pc radish, sliced
  • 4 pcs okra
  • 1 cup long beans or sitaw, sliced
  • 1⁄4 kg pork sukiyaki, sautéed 
  • 1 cup kangkong, sliced

PROCEDURE: 

1.Bring to boil rice washing in a pot with onions, tomatoes, gabi, and green chili until gabi is tender.

2.Add shrimp, maya-maya, and Knorr Sinigang sa Sampalok Original. Simmer until cooked.

3.Add radish, okra, and long beans. Simmer for a minute then add pork sukiyaki and kangkong. Cover for a minute then serve.


Knorr Sinigang with Pakwan Recipe

INGREDIENTS:
  • 500 grams Pork Belly  3 inches x 1 inch slices
  • 3 tbsp Knorr Liquid Seasoning 
  • 2 tbsp 
vegetable oil
  • 1 liter water
  • 3 cloves garlic, crushed
  • 1/2
 onion, cut into 2 wedges
  • 3 pcs tomatoes, sliced into quarters
  • 1 inch fresh ginger, cut into fine matchsticks
  • 1 lemongrass stalk, white part only
  • 2 pcs fresh kaffir leaves (optional)
  • 200 grams gabi, sliced into cubes
  • 500 grams seedless watermelon, peeled & cut into 1inch cubes  (divided into 2 parts)
  • 1 22-gram pack Knorr Sinigang sa Gabi mix
  • 1 cube from Knorr Beef Cubes 
  • 2 long green chillies, sliced
  • 150 grams sitaw, cut into 7 cm lengths
  • 1 tbsp
 fish sauce, plus extra to taste
  • ¼ tsp 
freshly ground black pepper
  • 100 grams okra
  • 1 bunch
 water kangkong 
  • 1 tbsp soy sauce
  • Steamed rice, to serve
  • fish sauce to serve

PROCEDURE: 

1.Marinate the pork belly in Knorr Liquid Seasoning for at least 30 mins.

2.Place a large casserole over medium-high heat. Add the oil and, working in batches, cook the pork until evenly browned. Remove with a slotted spoon and set aside.

3.Reduce the heat to medium. Add the garlic and onions to the casserole. Add the tomatoes, ginger lemongrass, gabi and watermelon and cook for 2 minutes before returning the pork to the casserole. 

4.Add the water, Knorr Sinigang Mix and Knorr Beef Cube. Cook for a further 1–1½ hours until the pork is almost tender.

5.When the pork is tender. Remove the pork from the casserole and set aside. Strain the liquid and add the fish sauce, soy sauce and pepper to taste. 

6.Add the remaining watermelon, beans, and okra and cook for 20 minutes, before adding the water spinach and cooking for a further minute until all the vegetables are tender.

7.Serve with steamed white rice and fish sauce for dipping.



Knorr Sinigang na Liempo sa Sampaloc

INGREDIENTS:
  •  1 kilo liempo (pork belly), sliced in 2 inch cubes
  •  1 1/2 liter water
  •  2 (22 g) pack Knorr Sinigang na Gabi 
  •  1 bundle kangkong leaves 
  •  3 medium taro root (gabi), peeled and halved
  •  3 medium ripe tomato, halved
  •  2 medium yellow or white onion, quartered
  •  2 cups string beans (sitaw), cut in 2 inch length
  •  1 large Chinese eggplant (talong), sliced
  •  12 pieces okra
  •  3 to 4 pieces long green pepper (siling pansigang)
  •  Fish sauce (patis) to taste

PROCEDURE:

1.Boil the water in a cooking pot.

2.Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.

3.Add the pork belly and gabi. Continue to boil in low heat for 1 hour or until the pork gets tender. Add more water, if necessary.

4.Add the Knorr Sinigang na Gabi mix. Stir. 

5.Add the long green chili and boil for 3 minutes.

6.Stir-in the okra, string beans, and eggplant and cook for 5 minutes.

7.Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.

8.Transfer to a serving bowl.

9.Serve with warm rice.

10.Share and enjoy!